Chicken Seekh Kabab With 2 Different & New Freezing Ideas,Soft & Juicy Restaurant Style Kebab Recipe

Ingredients

• 1 medium Onion (finely chopped and pressed to remove excess water)
• 7 cloves Garlic (large size, minced)
• 1 inch Ginger (peeled and minced)
• 8 pieces Green Chilies (finely chopped; adjust to heat preference)
• 500 grams Chicken Mince (preferably with a little fat for juiciness)
• 1 tsp Salt (adjust to taste)
• 1 tbsp Coriander Powder
• 1 tsp Cumin Powder
• 0.5 tsp Black Pepper Powder
• 0.5 tsp Garam Masala Powder
• 0.25 tsp Ajwain (Carom Seeds) (dry roasted and crushed)
• 1 tsp Red Chili Powder
• 2 tbsp Vegetable Oil (for greasing hands and frying; use a neutral oil)
• 12 pieces Skewers (metal or bamboo, soaked in water for 30 min if bamboo)

Instructions

1. Prepare Aromatics

   Finely chop the onion, garlic, ginger, and green chilies. Place the chopped onion in a clean cloth and squeeze out excess water.

   Time: PT5M

2. Mix Chicken and Spices

   In a large mixing bowl combine the chicken mince, pressed onion, minced garlic, ginger, green chilies, salt, coriander powder, cumin powder, black pepper, garam masala, ajwain, and red chili powder. Mix with clean hands until everything is evenly incorporated.

   Time: PT5M

3. Marinate

   Cover the bowl with plastic wrap and refrigerate for at least 1 hour (or overnight) to let the flavors meld.

   Time: PT1H

4. Shape Kebabs

   Grease your hands with a little oil. Take a handful of the mixture, shape it around a skewer (or form a 2‑inch patty) and press gently to hold its shape.

   Time: PT10M

5. Fry Kebabs

   Heat 1‑2 tbsp oil in a non‑stick pan over medium‑low heat. Add the kebabs and fry, turning occasionally, until golden brown and cooked through, about 5‑7 minutes per batch.

   Time: PT10M

   Temperature: medium‑low

6. Cool and Store

   Transfer the fried kebabs to a plate, let them cool completely, then place in an airtight freezer container or zip‑lock bag. Freeze for up to 2 months.

   Time: PT10M

7. Optional – Boil Kebabs

   Bring a pot of water to a rolling boil over medium‑high heat. Gently add the raw kebabs and boil for 2‑3 minutes until they float and are cooked through.

   Time: PT8M

   Temperature: medium‑high

8. Reheat When Needed

   To serve, pan‑fry frozen kebabs for 3‑4 minutes or microwave for 1‑2 minutes until hot.

   Time: PT5M

Nutrition Facts

Calories

335

Protein

25 g

Carbohydrates

5 g

Fat

18 g

Fiber

0.5 g